Though its NYE…it’s still the Sixth Day of Christmas.
And for that Yuletide inventory, the Menu Shoppe presents some classic ideas for…escargot. An elegant offering anytime.
Escargots a la Bourgnignonne
1/2 c. combined sliced shallots, carrot and celery
1 garlic clove, chopped
1/2 c. red burgundy wine
1/4 c. pure olive oil
2 whole cloves
8 peppercorns black and white
1 bay leaf
Open can of snails, drain, put in bowl, put in above ingredients, mix well, marinate overnight or for several hours. Drain from marinate and cook as follows:
12 tbsp. sweet butter
2 tbsp. finely chopped parsley
2 tbsp. finely chopped fresh chives
1 tsp. lemon juice
Salt and pepper to taste
1/2 c. finely chopped Ritz crackers
Blend the butter in a mixer until light and fluffy. Mix in garlic, parsley, chives, lemon juice and season well with salt and pepper. Preheat oven to 350 degrees. Put a teaspoon of herb butter in well of baking dish, then add Ritz crackers to remaining herb butter, toss snails in butter, mix well, put one snail in each well over herb butter. Bake 8 to 9 minutes in oven. Serve very hot with crusty loaf or focaccia.
12 helix snails, without shells
1/2 cup butter, softened
2 cloves garlic, finely chopped
1 green onion, finely chopped
1 tablespoon finely minced fresh parsley
1 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 tablespoons dry white wine
12 puff pastry shells
12 mushroom caps
Drain escargots; rinse in cold water and drain again. In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each pastry shell. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top. Arrange pastry shells on a 10×15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers